Gluten-free sheet cake
Gluten-free sheet cake
Doses
1/2
furryCooking time
15
minutesThe gluten-free sheet cake is designed to succeed even at the cottage. All you need is an oven, a bowl and a wooden spoon! No foaming or multiple steps.
The cake base is created following the instructions for lemon muffins. You can fill the cake according to this recipe, or try something completely different!
Ingredients
225 g soft butter or margarine
3 dl sugar
3 eggs
1 lemon juice
(0,75 dl cold water)
3 tsp vanilla sugar
3 tsp baking powder
1 grated lemon
- Stuffing
lemon or lime curd (lime curd)
fresh strawberries
sparkling cream
Preparation
- In a bowl, mix the butter and sugar. Soft butter/margarine will do, but you can melt butter if possible to make mixing easier. Pour the lemon juice into a measuring cup. Fill with cold water until you have 0.75 dl of liquid. Add the eggs and water-juice to the bowl. Add the dry ingredients and grate in the zest of one lemon.
- Spread the dough on a baking sheet lined with baking paper or in a greased baking pan. You don't have to be careful with the spreading, as the dough will spread itself out in the oven, right up to the corners. Bake at 185°C for about 15-20 minutes. The cake base will remain pale, so watch the colour of the edges!
- Once the cake has cooled, cut it into two (or even four!) pieces. Spread lemon or lime curd on the bottom layer and top with a generous amount of chopped strawberries. If you cut the cake base in two, top with whipped cream. If I cut the base into four pieces, do the following: base, whipped cream, base, lime curd and strawberries, top.
- Decorate with cream, strawberries and edible flowers. The finished cake will keep for a few days in the fridge.
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